Rhubarb’s savoury mince pasties

Ask a Chef reveals the secrets of Rhubarb’s savoury mince pasties.

Rhubarb’s savoury mince pasties

1 small onion, finely diced
2 cloves garlic, crushed
500g beef mince
1 can (400g) chopped tomatoes
500ml water
1 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 Tbsp dried basil
1 Tbsp dried oregano
1/4 tsp cayenne pepper
1/2 cup frozen corn
1/2 cup frozen peas
1 Tbsp brown sugar
1 Tbsp chicken stock powder
salt and pepper to taste
2-3 Tbsp cornflour pre-rolled savoury short pastry

To make the filling

Sweat the onions and garlic in a little oil. Add the mince and stir to brown. Add tomatoes, water, soy sauce, Worcestershire sauce, stock powder, herbs and brown sugar. Bring to the boil and simmer for 30 minutes.

Mix cornflour in a little water until smooth. Add to the mince and stir constantly until thickened. Add more dissolved cornflour if needed.

Finally add frozen vegetables and leave to cool.

To make the pasties

Spoon the mix into rounds of savoury short-crust pastry. Moisten the edges and press together to seal. Crimp the edges and brush with egg wash.

Place on an oven tray lined with baking paper or greased.

Bake at 240degC for 10 minutes, then turn the tray and cook for another 10 minutes or until golden.

Requested by L. McConnell, of Dunedin. This recipe comes from Rhubarb, in Roslyn, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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